Preheat the oven to 300f and line two baking trays with parchment paper.
Place the egg whites into a stand mixing bowl and mix on medium until frothy. Gradually add the sugar then mix on high speed for five to six minutes until thick and glossy.
Add in the vinegar and cornflour and mix again until just combined.
The meringue should be stiff.
Place the mixture into a piping bag with a star nozzle fitted and pipe small star shapes onto the trays.
Place into the oven then immediately turn the oven down to 240f. Allow to bake for 45 minutes then turn the oven off.
Open the oven door and allow to cool for an hour in the oven.
Whip the double cream with the vanilla extract and sugar until you have still peaks then place into a piping bag (no nozzle is required. This is just to enable you to pipe neatly into the glasses)
Slice the strawberries then place in a bowl. Sprinkle over the sugar and squeeze over a little fresh lemon juice. Stir and set aside.
Melt some white chocolate and place into a small piping bag. Snip off the end and pipe designs of your choice onto baking parchment. Chill to set.